Serve 10-12
I love this northern Italian strudel. While I only visited Trentino Alto Adige briefly, it was in the colder months and I was served this in both local homes and cafes. I have made it each Christmas since.
For the Dough
85ml Warm Water
1 Heaped Tbsp Canola Oil
1 tsp Fresh Lemon Juice
1/2 tsp vanilla or vanilla paste
Pinch of Salt
150 Grams All Purpose Flour
For the Filling
50 Grams Unsalted Butter
100 Grams Dry Unseasoned Bread Crumbs
75 Grams Brown Sugar
1 tsp Ground Cinnamon
1/4 tsp Ground Allspice
1/2 tsp Freshly Grated Nutmeg
75 Grams Raisins or Currents (or dried cherries work nicely too)
2 Lbs Apples (Honey Crisp work well), Peeled, Cored and Finely Sliced
1 Tbsp Fresh Lemon Juice
Melted Butter for Brushing the Dough
Powdered Sugar for Dusting
To make the dough - place all of the dough ingredients into a bowl and mix by hand to combine. Turn out onto a board and knead for a couple minutes until the dough is smooth and elastic. Transfer to a lightly oiled boil and set aside to rest.
For the filling - Melt the butter in a pan and add in the bread crumbs. Sauté over medium heat, stirring until the crumbs are golden brown. Remove from heat and transfer to a bowl. Add in the sugar, spices and raisins and stir to combine. In a separate bowl combine the apples and lemon juice.
Roll out the dough very thin - you can make life easier by ensuring you have a large work surface and place a clean tablecloth down and dust with flour. Roll and stretch the dough by hand until you can clearly see your hand through the dough or read a note through it.
Brush the entire surface of the dough with melted butter. Sprinkle the crumb mixture onto 2/3 of the dough. Top with the apples. Gently start to roll up the dough, starting at the end with the filling.
Brush more butter on the dough as you roll. Once completely rolled, coil the strudel and place on a large parchment lined baking tray. Brush with more butter.
Bake in a 375 oven for 35-40 minutes, until golden brown.
Allow to cool and dust with powdered sugar.
